Name: Best Veggie Burger
Prep time: 20 min
Cook time: 10 min
Total time: PT-491904H2M58S
Cuisine: American
Ingredients: 1 (15 oz) can black beans, drained and rinsed; 1 cup cooked quinoa or brown rice; 1/2 cup onion, finely diced; 2 cloves garlic, minced; 1/2 cup carrot, grated; 1/2 cup bell pepper, finely chopped; 1/2 cup breadcrumbs; 1 large egg or 1 flax egg; 1 tablespoon soy sauce; 1 tablespoon olive oil (for cooking); 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper

I love making this veggie burger when I want something hearty, flavorful, and completely satisfying without using meat. The patty is packed with wholesome ingredients and has a firm, satisfying texture that holds together beautifully. I find it perfect for weeknight dinners, backyard cookouts, or meal prep.

Why You’ll Love This Recipe

I appreciate how this burger delivers bold flavor and great texture in every bite. It’s not mushy, and it crisps up nicely on the outside while staying tender inside.

I also enjoy how customizable it is. I can adjust the spices, add different vegetables, or even switch up the toppings to keep things interesting. Best Veggie Burger

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

black beans, drained and rinsed
cooked quinoa or brown rice
onion, finely diced
garlic, minced
carrot, grated
bell pepper, finely chopped
breadcrumbs
egg or flax egg
soy sauce
olive oil
smoked paprika
ground cumin
salt
black pepper

For serving:

burger buns
lettuce
tomato slices
red onion
avocado
burger sauce or mustard

Directions

I start by mashing the black beans in a large bowl, leaving some texture.
I stir in cooked quinoa or brown rice for structure.
I add diced onion, minced garlic, grated carrot, and chopped bell pepper.
I mix in breadcrumbs, egg or flax egg, soy sauce, smoked paprika, cumin, salt, and black pepper.
I combine everything until it forms a cohesive mixture.
I shape the mixture into patties and refrigerate them for about 20–30 minutes to firm up.
I heat olive oil in a skillet over medium heat.
I cook the patties for about 4–5 minutes per side until golden and crisp.
I assemble the burgers on toasted buns with my favorite toppings.

Servings and Timing

This recipe typically makes 4–6 patties.

Prep time: 20 minutes
Chill time: 20–30 minutes
Cook time: 10 minutes
Total time: Approximately 50–60 minutes

Variations

I sometimes add chopped mushrooms for extra umami flavor. If I want a spicier burger, I mix in diced jalapeños or a pinch of cayenne.

For a gluten-free version, I use gluten-free breadcrumbs. I also enjoy topping the burger with a fried egg or grilled pineapple for something different.

storage/reheating

I store cooked patties in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm them in a skillet to restore crispness. I can also freeze uncooked patties for up to 2 months and cook them directly from frozen, adding a few extra minutes. Best Veggie Burger

FAQs

How do I keep the patties from falling apart?

I make sure to include enough binding ingredients like egg and breadcrumbs, and I chill the patties before cooking.

Can I bake these instead of pan-frying?

Yes, I bake them at 375°F for about 20–25 minutes, flipping halfway through.

Can I grill veggie burgers?

Yes, I grill them on a well-oiled grill or use a grill pan to prevent sticking.

Are these vegan?

They can be vegan if I use a flax egg instead of a regular egg.

What toppings work best?

I enjoy classic toppings like lettuce and tomato, but avocado, caramelized onions, and spicy mayo are also great.

Conclusion

I truly enjoy making this best veggie burger because it’s flavorful, filling, and satisfying without feeling heavy. The crispy exterior and tender interior create the perfect texture. Whenever I want a meatless option that still feels like a classic burger, this is the recipe I love to prepare.